Week 16 is something that I love to order when we do venture out for breakfast, Salmon Benedict! Check out the full list of 52 recipes from this years challenge.
Ingredients:
3/4 cup low fat natural yogurt
2 tsp lemon juice
3 egg yolks
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp white sugar
pinch black pepper
dash of Tabasco sauce
4 muffins
8 eggs
Salmon
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and Tabasco sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon. 
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly. 
To assemble final dish:
Toast muffins and place on warm plates. Top each muffin with a slice of smoked salmon and a hot poached egg.
Drizzle with yogurt sauce.
